November 27th, 2017
From The Marine Stewardship Council, by Chef Charlotte Langley
To toast the fennel seeds, place in a small pan on medium heat and toast until the colour goes a little darker and you can smell them. About 5 minutes.
In a stand mixer fi tted with the paddle attachment, combine all ingredients and mix until well incorporated. Start slowly and increase speed to medium, mixing for 5 minutes in total
Adjust seasoning with a little salt or more lemon if necessary.
Serve with your favourite crackers or crusty bread.
Make ahead! Can be stored in the fridge for 4-5 days. Remove just what you want to serve 15 minutes ahead to soften slightly.